Or if not tonight specifically, some night recently that you cooked something.

Over here, made some braised beef short ribs. Cooked in red wine and beef broth with onions, carrots, celery, tomatoes, garlic, a bit of mustard, and herbes de provence (the mix I use is from Penzey's: rosemary, cracked fennel, thyme, savory, basil, tarragon, dill weed, Turkish oregano, lavender, chervil and marjoram).

I served the ribs over mashed taters and celeriac. Overall very tasty.

How about you? For instance, on the planet Earth, man had always assumed that he was more intelligent than dolphins because he had achieved so much -- the wheel, New York, wars, and so on -- while all the dolphins had ever done was muck about in the water having a good time. But conversely, the dolphins had always believed that they were far more intelligent than man, for precisely the same reasons. -- Douglas Adams

I sautee the shrimp and make a sauce with onions, garlic, butter, white wine, and the juice of one lemon. Today I served it over whole wheat spaghetti with some microwaved broccoli on the side. Yummy, fast, and both kids eat it without whining about it!

I cooked up some lentils - these are a small, brown variety that seem to be from Mexico and are sold in a store with lots of Hispanic food items. I like them because they keep their structure and don't get real mushy.

While they cooked, I drained a large can of diced tomatoes and cut up some chuck roast.

Once the lentils were cooked, I dumped the tomato juice and lentil water into a pressure cooker and cooked the beef.

While that was cooking, I sauteed some onion (a good amount, can't have too much). When they were soft, I added some curry powder and let that toast a minute. Then I added the drained tomatoes. There isn't any liquid in the pot at this point. I just want the onion and curry and tomatoes to dry cook and get some fond going.

When the beef had cooked, it got dumped into the pot with the lentils and it was soup! It was good soup.

I brown a pound of low-fat beef (ground turkey is also very good), with a whole chopped onion, and garlic, cumin, oregano, chili powder, cayenne, and unsweetened cocoa powder. Add a can of diced tomatoes, and let simmer while the brown rice cooks. Then add in a can of black beans, heat, and serve over the rice. This was complemented with cooked broccoli florets, and shredded cheese to add wherever one desired! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Very odd but very nice string of hot clear days in Wellington, which puts me in the mood for ice cream or nothing. I can imagine the coming cold days when chili, curry soup, beef ribs, baked (not fried) chicken, risotto, fish and chips or sauteed anything will be most appealing.

Another meal I made recently was a basic chicken curry with rice. Ran out of curry powder, but when I get some more I may have to try that beef and lentil thing. Always looking for new things to try with lentils. For instance, on the planet Earth, man had always assumed that he was more intelligent than dolphins because he had achieved so much -- the wheel, New York, wars, and so on -- while all the dolphins had ever done was muck about in the water having a good time. But conversely, the dolphins had always believed that they were far more intelligent than man, for precisely the same reasons. -- Douglas Adams

Well, dinner usually is pretty much a low carbohydrate meal. I or the wife get the salad going. It starts first with BIG salad bowls, and and we commence with liberal amounts of romaine and/or baby spinach, tomatoes, broccoli/and or cauliflower, onions, mushrooms, celery, carrots, ground walnuts/flax seeds, and sometimes a pepper. I like a (properly regulated) California virgin olive oil with a good red wine vinegar.

For dinner i hear-tell is grilled chicken in turmeric and fresh rosemary along side mushrooms and onions. On occasion some quinoa or millet is added to the stir-fry (been meaning to look into amaranth too).